Peach Crostata
This Peach Crostata is a simple summertime dessert that can be made with fresh or frozen peaches. It’s foolproof to assemble, thanks to store-bought pie crust, and is a delicious treat that’s ready in under an hour. Serve it with a scoop of ice cream or gelato on top and I guarantee it will disappear in minutes.
When peach season arrives every summer, there’s nothing I love more than using them in all sorts of sweet and savory recipes. This Peach Crostata recipe is one of my go-to desserts since it’s so much easier to make than a pie – it takes only 10 minutes to assemble before baking!
I’ve tested this Peach Crostata recipe five times to get it just right, and I can confidently say it’s even better than peach pie or cobbler (my family tells me so too!). With less than 10 ingredients, it’s one of those desserts you can quickly whip up any night of the week. I always like to keep it easy by using a store-bought pie crust, but you can use homemade too.
We love the flavors in this rustic peach tart. The almond extract adds just the right touch of warmth, and the turbinado sugar gives the crust its signature crunch. Serving it with vanilla gelato takes it over the top…so much so that my husband has now deemed it his favorite summer dessert. If you love a sweet recipe, don’t miss my other reader-favorite Italian Lemon Ricotta Cake.
Reader Gina Said: “This was such an easy delicious Summer dessert!!! Thank you !”
Table of Contents
Why You’ll Love This Recipe
- Quick and easy. Just 10 minutes of hands-on prep, one baking sheet, and no special tools required.
- Fresh or frozen peaches work. Use fresh peaches in summer or frozen ones any time of year—this crostata is always in season.
- Beautifully rustic. A free-form tart (called a crostata in Italy or galette in France) that feels elegant but unfussy.
- Summer flavor in every bite. Brown sugar and almond extract highlight the sweetness of ripe peaches without overpowering them.
- Perfect for gatherings. Serve warm or at room temp with ice cream, whipped cream, or powdered sugar.
What Is a Peach Crostata?
A peach crostata is a free-form tart made by folding a pastry crust around a simple fruit filling. Unlike pie, a crostata doesn’t need a dish. All you have to do is roll the crust, fill, fold, and bake. The crust becomes golden and crisp, while the filling turns soft and jammy. We think it’s better than pie!
Jen’s Tip: The best peaches for crostata are ripe yellow peaches, which hold their shape beautifully when baked and are easy to slice. Yellow peaches also have the perfect sweet-tart flavor that pairs well with the flaky crust. Frozen peaches work too — just thaw and drain well to avoid excess moisture.
Ingredients
- Store-bought pie crust – Let it sit at room temperature for 10–15 minutes before using so it’s pliable and easy to fold. You can also use homemade pie crust if you desire.
- Sliced peaches – Use fresh when in season, or frozen (thawed and well-drained) any time of year.
- Dark brown sugar – Adds depth and a subtle molasses note.
- Cinnamon – Just enough for warmth.
- Vanilla extract – For classic sweetness.
- Almond extract – A little goes a long way; it deepens the peach flavor beautifully.
- Kosher salt – Balances the sweetness.
- Heavy cream – Brushed on the crust for a golden finish.
- Turbinado sugar – Adds sparkle and crunch to the edges.
How to Make Peach Crostata
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Let the crust sit out for 10–15 minutes, then unroll it onto the baking sheet.
- Toss the sliced peaches with brown sugar, cinnamon, vanilla, almond extract, and salt. Let sit for 10–15 minutes.
- Drain off the extra juice from the peaches.
- Spoon the peach mixture into the center of the crust, leaving a 2-inch border around the edges.
- Fold the edges of the crust up over the filling, pleating as you go.
- Brush the crust with heavy cream and sprinkle with turbinado sugar.
- Bake for 40–45 minutes until golden and bubbling.
- Cool for 15–20 minutes before slicing and serving. Optional: serve with a scoop of vanilla gelato or ice cream.
Substitutions and Variations
- Use homemade crust if preferred. Roll it cold and chill the assembled tart before baking.
- Frozen peaches also work great. Just thaw and pat dry first. We recommend using frozen when fresh are out of season to have great texture and flavor.
- Change the sugar. Swap brown sugar for coconut or white sugar if desired.
- Use a fruit mixture. Add a handful of berries for a mixed fruit twist.
- Add some nuts. Top with slivered almonds before baking for extra crunch.
Expert Tips
- Thaw and drain frozen peaches well to prevent sogginess. Pat dry with a paper towel.
- If using frozen fruit, consider adding an extra tablespoon of sugar to balance the flavor.
- To serve fresh for guests, you can assemble the tart ahead of time and refrigerate it, unbaked, for up to 4 hours before baking.
- If using a ready-made pie crust, let it soften for 10–15 minutes before unrolling — this helps prevent cracking when folding.
- Brush with heavy cream or egg wash to make the crust golden brown —either works! Just don’t skip the turbinado sugar on top for the crunch.
- Don’t skip the heavy cream on the crust. You can also use egg wash if you desire, but this is what gives it that deep golden brown color and perfect texture.
Serving Suggestions
We love to serve this peach crostata warm or at room temp with:
- A scoop of vanilla gelato or ice cream
- Dollop of whipped cream
- Light dusting of powdered sugar
Storage
Leftovers keep well in an airtight container in the refrigerator for 2–3 days. To reheat, place in a low oven until warmed through.
You can also freeze the baked crostata once it’s completely cooled. Wrap tightly in foil and store for up to one month.
FAQs
They’re actually the same thing, just terms from different countries. The general definition is a rustic, free-form tart made without a pie dish. Crostata is Italian, galette is French.
Yes! Just thaw completely, drain, and pat dry. Frozen peaches may be less sweet than fresh, so you can add a bit more sugar to balance the flavor.
Either works. Heavy cream gives a soft golden finish, while egg wash creates a shinier crust. Both are great when paired with turbinado sugar for extra crunch.
Nope! The skins soften while baking, and they add a bit of texture and color to the tar
Peach Crostada
Ingredients
- 1 store‐bought pie crust, let sit at room temp for 10-15 minutes
- 3 cups sliced peaches, fresh or frozen
- 1/3 cup dark brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 1/16 teaspoon kosher salt
- 1 tablespoon heavy cream, for brushing the crust
- 1 tablespoon turbinado sugar, for sprinkling on top
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Roll out the store‐bought pie crust on a parchment-lined baking sheet.
- In a mixing bowl, gently toss the sliced peaches with brown sugar, cinnamon, vanilla extract, almond extract, and salt. Let it sit for 10–15 minutes to release some juices.
- Strain off any excess liquid before placing the peaches on the crust—this prevents sogginess, especially if using frozen or very ripe peaches.
- Arrange the peach mixture in an even layer in the center of the crust, leaving about a 2-inch border all around.
- Fold the edges of the crust over the peaches, pleating as needed so that the center remains open.
- Brush the crust with heavy cream and sprinkle with turbinado sugar.
- Bake for 40-45 minutes, or until the crust is golden and the filling is bubbly.
- Remove from the oven and allow to cool for about 15-20 minutes. Dust lightly with powdered sugar before serving, if desired.
Notes
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- Thaw and drain frozen peaches well to prevent sogginess. Pat dry with a paper towel.
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- If using frozen fruit, consider adding an extra tablespoon of sugar to balance the flavor.
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- Let the crust soften for 10–15 minutes before using—this prevents cracking when folding.
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- Brush with heavy cream or egg wash—either works! Just don’t skip the turbinado sugar on top.
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- Serve with vanilla gelato for the perfect finish.
- Leftovers keep well in an airtight container in the refrigerator for 2–3 days. To reheat, place in a low oven until warmed through.
- You can also freeze the baked crostata once it’s completely cooled—wrap tightly in foil and store for up to one month. To serve fresh for guests, you can assemble the tart ahead of time and refrigerate it, unbaked, for up to 4 hours before baking.
